"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sauerkraut and Meatballs (Grandpa Martin's recipe) Recipe

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This recipe for Sauerkraut and Meatballs (Grandpa Martin's recipe), by Evie Martin, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Contributor:

Contributor:

Evie MartinAdded: Wednesday, May 27, 2009

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Mix all the ingredients together. Form into a ball the size of a golf ball. Place 3/4 of a quart of sauerkraut in the bottom of a 3 to 4 quart kettle. To give a little extra flavor sprinkle with dried pepper seeds. The more you use the more bite the sauerkraut will have. Place the meatballs on top of sauerkraut, then add rest of the quart of sauerkraut.Pour in enough water to cover. Simmer on top of stove about one hour or until rice is done. Serve with mashed potatoes

Personal
Notes:

Personal
Notes:

Grandpa Martin always made this when a lot of the family was coming to ND to visit. Sometimes he had to triple the recipe and cook it in a big roaster in the oven.

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